Shengdana Amti and Bhagar
August 14, 2013
This is a hot and sweet 'upvaas' curry which is eaten with Bhagar or Sago.
Cuisine
Indian
Course
Appetizers
Serves
2
Method
Stovetop
Difficulty
Hard
Cook Time
15 minutes
- Cuisine Indian
- Course Appetizers
- Serves 2
- Method Stovetop
- Difficulty Hard
- Cook Time 15 minutes
Ingredients
roasted peanut powder
1/2 cup
green chili paste
1 teaspoon
tamarind pulp(kokum / curd also can be used instead tamarind)
1 tablespoon
ghee or clarified butter
2 tablespoon
cumin seeds or jeera
2 teaspoon
salt
1 teaspoon
jaggery
1.5 tablespoon
water
2 cup
bhagar/ varai tandul (samo)
2 cup
water ( for bhagar)
3 cup
salt ( for bhagar)
1.5 teaspoon
Instructions
1. Mix roasted peanut powder, jaggery, tamarind and green chilli in ½ cup of water and grind it to thick paste .
2. Add 1 and ½ cup of water to paste and mix it thoroughly.
3. Heat ghee in frying pan and then add cumin seeds.
4. Add the ground paste to frying pan . Let it cook for 3 to 4 minutes.
5. For Bhagar: Wash the Bhagar with water and soak in water for 5 minutes. Heat ghee in frying pan and add cumin seeds. Once cumin seeds start spluttering, add bhagar in pan.
6. Add 3 cups water and cover it with lid .Cook till bhagar is thoroughly cooked.
7. Once the Bhagar is ready enjoy with peanut amti and potato bhaji along with Lemon pieces.
HEY THERE!